There’s something deeply comforting about the scent of lemon and zucchini mingling in a warm kitchen—the kind of aroma that takes you back to grandma’s house on a sleepy Sunday morning. This award‑winning lemon zucchini bread is just that: cozy, simple, and bursting with bright citrus flavor. Made with everyday pantry ingredients, it’s the perfect beginner‑friendly bake that delivers both ease and a slice of nostalgia in every bite.
| Category | Prep Time | Cook Time | Servings | Calories (approx.) |
|---|---|---|---|---|
| Quick Bread / Snack | 15 minutes | 45 minutes | 12 slices | ~180 kcal |
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 cup finely shredded zucchini (unpeeled)
- ¼ cup vegetable oil (or any neutral oil)
- 1 large egg
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (about 1–2 lemons)
- For the glaze (optional but delightful):
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Step‑By‑Step Instructions
- Heat & Prep
Preheat your oven to 180 °C (350 °F). Grease an 8×4‑inch loaf pan and lightly dust with flour or line with parchment. - Mix Dry Ingredients
In a bowl, whisk together the flour, baking soda, baking powder, and salt. This helps the bread rise evenly. - Combine Wet Ingredients
In another bowl, stir the sugar, shredded zucchini, oil, egg, lemon juice, and lemon zest until smooth and fragrant. - Bring It Together
Gently fold the dry ingredients into the wet until just combined—don’t overmix or the bread may get tough. - Bake and Breathe Deep
Spoon the batter into the prepared pan and smooth the top. Bake for about 45 minutes—or until a toothpick comes out clean. Tip: If the top browns too fast, loosely tent with foil. - Cool & Glaze
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. If using glaze: whisk powdered sugar, lemon juice, and zest until smooth, then drizzle over the loaf once slightly cooled.
Helpful Notes & Tips
- Zucchini moisture: If your zucchini seems extra wet, gently squeeze it over a paper towel—too much water can make the bread soggy.
- Storage: Wrap cooled bread tightly in plastic wrap; store at room temp up to 3 days or freeze for up to 2 months.
- Control the tang: Love lemon? Add more zest. Prefer softer citrus notes? Reduce the lemon juice slightly—or balance with a touch of brown sugar.
Recipe Variations
- Choc‑Chip Zucchini Bread: Stir in ½ cup chocolate chips for a sweet, melty twist.
- Zucchini Bread with Pineapple: Swap half the oil for crushed pineapple (drained) to add moistness and tropical flair.
- Lighter Dairy Version: Replace oil with unsweetened apple sauce (½ cup) and swirl in ¼ cup Greek yogurt for tender crumb and tang.
Serving Suggestions
Slice and serve warm with a pat of butter or whipped cream cheese for breakfast. It’s also delightful with a scoop of vanilla ice cream for dessert, or alongside a comforting cup of tea for an afternoon treat.
Conclusion
Take a moment, slice off a warm piece, and let its bright lemon scent fill your kitchen. Whether you’re sharing it with family at the breakfast table or treating yourself on a quiet afternoon, this bread is all about comfort and joy. Happy baking—and enjoy every cozy bite!